Name: Bruschetta Chicken Bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1½ pounds boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces; 1½ teaspoons Italian seasoning blend; ½ teaspoon salt; ¼ teaspoon black pepper; 3 cups diced fresh tomatoes (Roma or Campari tomatoes work best); 2 tablespoons balsamic vinegar; 1 tablespoon minced garlic; 1 cup shredded mozzarella cheese; 2 teaspoons fresh basil, chopped (for garnish)

Bruschetta Chicken Bake is my go-to when I crave the fresh, vibrant flavors of Italian cuisine without the hassle. This dish combines juicy, seared chicken with a tangy tomato-garlic-balsamic topping, all smothered in melted mozzarella. It’s a comforting, oven-baked meal that brings the essence of bruschetta to the dinner table—no bread required. Bruschetta Chicken Bake

Why I Love This Recipe

It comes together in just 40 minutes, making it perfect for busy weeknights.
The ingredients are simple and fresh, yet the flavors are bold and satisfying.
It’s a one-pan meal, which means fewer dishes to clean.
The combination of juicy chicken, melted cheese, and fresh tomato topping is irresistible.
It’s versatile enough for a casual family dinner or a gathering with friends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1½ pounds boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
1½ teaspoons Italian seasoning blend
½ teaspoon salt
¼ teaspoon black pepper
3 cups diced fresh tomatoes (Roma or Campari tomatoes work best)
2 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 cup shredded mozzarella cheese
2 teaspoons fresh basil, chopped (for garnish)

Directions

Preheat the oven to 375°F (190°C). Spray an 8×8-inch baking dish with cooking spray and set aside.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the bite-sized chicken pieces in a single layer. Sprinkle with Italian seasoning, salt, and black pepper. Cook for 8–10 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Remove from heat.
While the chicken cooks, mix diced fresh tomatoes, minced garlic, and balsamic vinegar in a large bowl. Stir to coat the tomatoes evenly.
Spread half of the tomato mixture into the bottom of the prepared baking dish. Layer the cooked chicken pieces over the tomatoes, then spoon the remaining tomato mixture evenly over the top.
Sprinkle the shredded mozzarella cheese evenly over the bruschetta chicken bake. Bake for 20–25 minutes, until the cheese is melted and the fresh tomatoes have softened.
Let the dish cool for 2–3 minutes, then sprinkle with chopped fresh basil before serving.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

Substitute boneless, skinless chicken thighs for the chicken breasts for a richer flavor.
Use cherry tomatoes, halved or quartered, if you prefer a sweeter tomato flavor.
Add a layer of cooked pasta or rice at the bottom of the baking dish for a heartier meal.
Incorporate other cheeses like Parmesan or provolone for a different flavor profile.
For a spicier kick, add a pinch of red pepper flakes to the tomato mixture.

Storage/Reheating

Make Ahead: Prepare the chicken and tomato mixture as directed, then layer everything in the baking dish. Cover and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature while the oven preheats, then bake as directed.
In the Fridge: Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days.
In the Freezer: Transfer cooled dish to an airtight container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- Oven: Cover with foil and bake at 350°F (175°C) for about 15 minutes, or until heated through.
- Microwave: Heat individual portions in 30-second intervals until warm.

FAQs

How can I prevent the dish from becoming watery?

To minimize excess moisture, I gently scoop out some seeds before dicing the tomatoes into uniform ¾-inch pieces. This helps the tomato mixture bake evenly without turning watery.

Can I use dried basil instead of fresh?

Yes, but the flavor won’t be as bright. Use one teaspoon of dried basil for every tablespoon of fresh basil.

What type of tomatoes work best for this recipe?

Roma and Campari tomatoes are ideal because they have a lower water content, keeping the dish from turning watery. Cherry tomatoes work too, but I chop them into halves or quarters for even cooking.

Can I prepare this dish ahead of time?

Absolutely. I often prepare the chicken and tomato mixture, layer everything in the baking dish, cover, and refrigerate for up to 24 hours. When ready to bake, I let it sit at room temperature while the oven preheats, then bake as directed.

What can I serve with Bruschetta Chicken Bake?

I like to serve it with crispy smashed potatoes, creamy rice, sautéed vegetables, or pull-apart garlic bread for a complete meal.

Conclusion

Bruschetta Chicken Bake is a delightful fusion of fresh ingredients and comforting flavors. It’s a simple yet impressive dish that brings the essence of Italian bruschetta to your dinner table. Whether you’re cooking for family or entertaining guests, this recipe is sure to please.